Ingredients
Scale
- 1 1/2 lb. Boneless, Skinless Chicken Breasts - 4 Total
- 1 Medium Sweet Onion - Thinly sliced
- 8 oz. Mushrooms - Sliced
- 6 green onions - Chopped
- 6 Slices Thick Cut Bacon - Cooked Crisp and Crumbled
- 4 Tbs. Butter - Divided
- 4 Tbs. Olive Oil - Divided
- 1 Cup Chicken Stock
- 1 Cup Sour Cream
- 1/3 Cup Mozzarella Cheese - Shredded
- Garlic Salt - To taste
- Pepper - To taste
Nutrition
Per Serving: Calories – 459, Protein – 16 g, Carbs – 7.25 net g, Fat – 32 g
Directions
- In a large sauté pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, garlic salt and pepper. Saute over medium heat until the mushrooms and onions are nice and caramelized. About 30 minutes.
- In a large skillet heat the remaining 2 Tbs. butter, and 2 Tbs. olive oil over medium-high heat. Pan-sear the chicken breasts until they are cooked all the way through and golden brown on both sides.
- While the chicken is searing, add the chicken stock and sour cream to the onion and mushroom mixture. Allow to come to a boil over medium-high heat. Reduce heat to low and allow sauce to simmer and thicken. About 15-20 minutes.
- Once the chicken is cooked all the way through, plate it, top with sauce, mozzarella cheese, bacon, and green onions.